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Teriyaki Chicken Bowl Recipe

Japanese-inspired · Main course · 35 min total

A quick and flavorful weeknight dinner featuring juicy teriyaki chicken glazed with a homemade sweet and savory sauce, served over steamed rice with crisp vegetables.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 2 cups steamed jasmine rice
• 2 cups steamed broccoli florets
• 1 large carrot, julienned
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic to make the teriyaki sauce.
2. Trim excess fat from chicken thighs and pat dry. Cut each thigh in half crosswise.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook until browned, about 4 minutes per side.
4. Pour the teriyaki sauce over the chicken. Reduce heat to medium-low and simmer, turning chicken occasionally, until sauce thickens and chicken is cooked through, about 8-10 minutes.
5. While chicken cooks, steam broccoli and julienne carrot. Divide rice among 4 bowls.
6. Top rice with broccoli, carrot, and teriyaki chicken. Spoon remaining sauce over chicken. Garnish with sesame seeds and green onions.

Tips

• For extra flavor, marinate chicken in half the sauce for 30 minutes before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Substitute chicken breast for a leaner option; adjust cooking time as needed.

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